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This combination serves both vegetables well. It softens the tang of the rutabaga and adds some personality to the white potato. When this dish first appeared at the family Thanksgiving (early 60’s) it was considered quite exotic. Eventually it became a much-requested side dish for all sorts of gatherings. Note: One truly necessary piece of equipment for this recipe is a well-sharpened knife.
Difficulty: Easy
Servings: eight
Prep Time: 15 minutes Cook Time: 10 + 20 minutesIngredients
1 large rutabaga (2 to 2 1/2 pounds (cubed)
2 medium potatoes (baking), cubed
1/4 cup butter or margarine
2 eggs, slightly beaten
1 teaspoon each: salt, sugar
1/4 teaspoon each: pepper, nutmeg
1/4 to 1/2 cup milk
Sour cream
Parmesan cheese
Directions
Place rutabaga and potatoes in saucepan with small amount of boiling water. Cover and cook until very tender. Drain. Dry well by shaking over low heat until moisture evaporates. Mash with butter; beat in eggs, seasoning, and enough milk to make a fluffy texture. Turn into buttered 2-quart baking dish. Bake at 350 degrees for 15 to 20 minutes, or until lightly set. Swirl sour cream on top; sprinkle with cheese. Brown lightly under broiler. [Sunday dinner]
Categories: Entertaining, Holiday, Potatoes, Potluck, Side Dishes, Vegetables
Submitted by: bonita on November 1, 2010
TinaG says:
I had company from out of town this past weekend. For one of our meals I made Duchess Rutabaga as one of the side dishes. It was wonderful! This is on my make again list. Thank you for sharing it!
On February 16, 2011 at 4:29 pm
bonita says:
Glad you and your guests liked it. Rutabaga is such a misunderstood veggie.
On February 17, 2011 at 4:48 am
Ross says:
This is a nice idea and obviously one that can be made half size easily. On the sailing forum someone posted a recipe for beef stew nd included rudabga and the recipient asked what that was and got the reply “a swede”. Otherwise known as a yellow turnip.
On February 17, 2011 at 8:41 am